Preheat the oven to 350 degrees F.
Combine the graham crackers, sugar, and melted butter until moistened.
Pour into a 9-inch spring form pan.
Press the crumbs into the bottom of the pan and about 1-inch up the sides.
Bake for 10 minutes.
Cool to room temperature.
Raise the oven temperature to 450 degrees.
Cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy for 5 minutes.
Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well.
Scrape down the bowl and beater.
With the mixer on low, add the lemon juice and vanilla.
Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes.

Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.

Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.

To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.

Place stock in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer until required.

Meanwhile, melt half the butter in a large, heavy-based saucepan over medium heat. Cook chicken, stirring occasionally, for 5 to 6 minutes or until browned and cooked through. Transfer to a plate. Cover with foil.

In a large bowl, combine all of the above ingredients. Mix them together with a wooden spoon, or do like the Italians and use your hands! (Nothing like feeling meat and raw egg ooze through your fingers... haha)

Preheat your oven to 350 degrees. Next, begin shaping the meatballs into medium sized balls. On a lightly greased cookie sheet, place the rolled balls about an inch or two apart. It may help to slightly press down on each one so that the bottoms are a little bit flattened. This will help them to resist rolling around on the pan.

Place the pan in the oven for about 25 minutes or so, until they are nice and brown.

If you'd rather infuse these with the sauce you'll be serving just brown them in a skillet and then plop into the pot of sauce for approximately 35-40 minutes.

Serve atop a mountain of spaghetti or your favorite hoagie roll. Sprinkle with parmesan or mozzarella and serve immediately. YUM!

**Just a note: This spicy Italian meatball recipe is perfect to freeze and store for later use. Just cut the cooking time in half so that they are only partially done, then let cool, place in freezer-tight bags and pop into the freezer. The next time you want a yummy meal but don't have too much time to make it, remove them and cook them the remainder of the way and no one will know the difference! Buonissimo!

Preheat oven to 180°C/160°C fan-forced. Heat half the oil and butter in a heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until golden. Transfer to a bowl.

Place flours in a large bowl. Sift cinnamon and baking powder over flour. Stir to combine. Make a well in centre. Combine carrot, apple, buttermilk, apple sauce, olive oil, honey and egg in a large jug. Add buttermilk mixture to well. Stir until just combined. Spoon into cases.

Bake for 25 minutes or until lightly browned and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

Make cream cheese frosting: Place cream cheese, honey and cinnamon in a bowl. Using a wooden spoon stir to combine. Spread onto cupcakes. Serve.

In a small bowl, combine all the ingredients, except the fish and wine. Pour into a two-quart glass baking dish. Cover and microwave on high for about 5-6 minutes until the vegetables are tender. Stir in the wine. Add the fish fillets and spoon some of the sauce over the fish. Cover with foil and place in the regular oven for about 15-20 minutes, depending on thickness of the fish. Fish should flake easily when done.

Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.

Add paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut cream, stock, lime leaves and corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.

Toast coriander and cumin seeds with the pepper in a wok or pan over medium heat for 1-2 minutes until fragrant, shaking pan to prevent burning. Cool slightly. Grind to a fine powder using a mortar and pestle.

Wrap shrimp paste in a square of foil. Dry-fry in a wok or pan over medium heat for 1 minute each side to toast slightly. Cool, then add to mortar with remaining ingredients and pound with pestle until roughly crushed. Add 1 tbs water and use a stick blender (or transfer to a processor) to blend to a paste. Store in an airtight container in the fridge for up to 2 weeks.

In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.

Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.

Transfer the couscous to an airtight container and store in the refrigerator.

Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

In a small saucepan, combine FIJI Water, sugar, and mint leaves over medium heat.
Bring to a boil. Stir. Reduce heat and cook for 5 minutes.
Turn heat off and cover pan. Let cool.
Strain syrup into a medium-sized bowl. Add orange juice and mix well.
Pour mixture into container, cover, and place in freezer until half frozen.
Take out, stir with fork, and place back in freezer.
Once fully frozen, blend mixture in a blender until smooth.
Cover and freeze until ready to serve.

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Pour 1/2 of cake mix into a greased 9-inch springform pan and bake according to the directions on the box for a 9-inch layer cake. Discard extra batter.
Allow cake layer to cool completely in the pan. Set aside.

1. Make the gravy by melting 1/2 cup of butter in a medium saucepan over medium heat. Whisk in the 1/2 cup flour and cook for about three minutes, whisking constantly (this is called the “roux”). Add in 4 cups of chicken stock, 1/2 cup of marsala, and salt and pepper. Whisk well to make sure all of the roux mixture is incorporated with the stock. Use a spatula to make sure there is no roux left in the corners of the pan. Bring to the boil so it begins to thicken and then reduce heat to medium low. Stir in shredded chicken and simmer over medium low heat for at least 30 minutes, and more if needed. If it becomes too thick, you can add a bit of broth or marsala. Season to taste with additional salt and pepper and fresh rosemary.

2. Make the waffle batter by combining the whole wheat pastry flour, all purpose flour, salt, and baking soda in a large bowl. Combine the yogurt, milk, melted butter, 2 egg yolks, and chopped rosemary in a small bowl. In a medium bowl, take the remaining two egg whites and whisk them until stiff peaks form. Stir the yogurt/milk mixture into the flour mixture. If it is very thick, add a bit more milk. Gently fold in the whipped egg whites into the waffle batter and stir just until combined, so you don’t deflate the egg whites. Preheat a Belgian Waffle maker and brush it lightly with melted butter. Ladle the appropriate amount of batter onto the waffle iron (according to manufacturer’s instructions) and cook until golden brown and crispy. Repeat with remaining batter, keeping waffles warm in the oven.

3. To serve, taste gravy for seasoning and add additional salt, pepper, rosemary, or Marsala if necessary. Ladle a large scoop of the chicken and gravy over a hot waffle. Garnish with additional chopped rosemary if desired.

Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool slightly. Coarsely shred chicken and place in a large bowl.

Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain well.

Place vinegar, lime juice, sweet chilli sauce, fish sauce and oil in a screw-top jar and shake until well combined.

Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Divide the salad among serving plates and serve immediately.